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A wooden ladle full of Mexican street corn white chicken chili.
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4.92 from 25 votes

Mexican Street Corn White Chicken Chili

Let’s make this rich no-bean Mexican Street Corn White Chicken Chili in 30 minutes, packed with flavor with fresh ingredients like green chiles, cilantro, corn, herbs, and the creaminess of the sour cream and cheese. 
Author: Nikki Lee
Servings: 6 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 cup white or yellow onion chopped
  • 2 tablespoons jalapeño diced
  • 3 cloves garlic minced
  • 2 tablespoons avocado or olive oil
  • 1 pound boneless skinless chicken breast tenderloins (or cut breasts into strips)
  • 4 cups chicken broth
  • 2 teaspoons dried oregano
  • 1-2 teaspoons coarse kosher salt (or to taste)
  • ½ - 1 teaspoon chili powder (I use ¾ tsp)
  • ½ - 1 teaspoon cumin (I use 1 tsp)
  • ¼ teaspoon ground black pepper
  • 1 ½ limes juiced
  • 2 cups fresh or frozen sweet white corn
  • 4 ounces chopped green chiles
  • ½ cup chopped cilantro
  • 4 tablespoons cornstarch
  • 4 tablespoons water
  • 2 cups sour cream
  • ¾ cup Monterey jack cheese shredded
  • ¾ cup pepper jack cheese shredded

Instructions

  • In a large pot, add the onion, jalapeno, garlic cloves, and avocado oil. Cook over medium heat for 5 minutes.
  • Add the chicken tenderloins, chicken broth, dried oregano, coarse kosher salt, chili powder, cumin, black pepper, and lime juice. Bring to a boil and then turn down to medium heat to simmer for 10-15 minutes for tenderloins until the chicken falls apart and the juices run clear.
    (If cooking an entire boneless breas, cook for 15-20 minutes or about 25-30 minutes for a bone-in chicken breast)
  • Remove the chicken and shred the chicken with 2 forks or with a hand or stand mixer.
  • Transfer the chicken back into the pot. Add the corn, green chiles, and cilantro. Mix until combined.
  • In a small bowl, add the cornstarch and water. Mix to make a slurry and pour into the soup. Mix until combined.
  • Add the sour cream and cheese. Mix until combined. Turn the burner down to low heat until serving.
  • Sprinkle cilantro on top. Serve and enjoy.

Notes

    • Cook times can vary: This time can vary based on how large the chicken breasts are and the overall quality of the chicken breast. Just cook until fork tender, and they shred easily when pulled apart with forks.
      10-15 minutes for small tenderloins
      15-20 minutes for boneless chicken breast.
      20-30 minutes for bone-in chicken breasts.
      Chicken is done when the internal temperature reaches 165°F.
    • When shredding, using forks gives you better control over the size of the shred or chunks of chicken you get. If you are using a stand mixer or electric hand mixer, the shred typically is finer.
    • If you prefer bite-sized or chunks of chicken, you can cut the chicken into cubes and saute in a pan or skillet until done, then add the veggies to soften. Then add into the broth and cook as directed.
    • Stay with the pot while you stir in the sour cream and cheese. You do not want them to burn. Once fully incorporated, turn down to low until serving.
    • This is a delicious quick chili recipe, but feel free to let it cook longer. The longer anything cooks, the further the flavors will develop. Add in sour cream and cheese closer to serving time. 
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Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 27g | Protein: 28g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 122mg | Sodium: 1333mg | Potassium: 672mg | Fiber: 3g | Sugar: 9g | Vitamin A: 960IU | Vitamin C: 25mg | Calcium: 334mg | Iron: 2mg

Find it online:

www.soulfullymade.com/mexican-street-corn-white-chicken-chili/